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When our Albany correspondent Jan Galligan sent us a link to an article in the Chicago Tribune detailing the 10 most mispronounced food words, we decided to do them one better. So we scoured the web (thanks to Yelp and Serious Eats, among others), and our own gray matter, to come up with an expanded list. The list is not definitive, of course, and from time to time we’ll add to it.
Our reference has been The International Menu Speller, by Kenneth N. and Lois E. Anderson (New York: John Wiley & Sons, 1993), unless we disagreed, and then we provided our own pronunciation. Some of these you may disagree with — feel free to rat us out!
Boudin (the Cajun kind, “Boo-dan”)
Bouillabaisse (booyah bahss)
Cabernet sauvignon (cabber-nay so-vin-yahwn)
Coq au vin (co-ooh-vin)
Espresso (es-press-o, no ex)
Filet or Fillet (fill-ay)
Ghee (ghee, not jee)
Horchata (orrchata, silent h, roll the r)
Hors d’oeuvres (ohr-derves)
Pinot noir (pee-no nwahr)
Pouilly-Fuisse (poo-yee fwee-SAY)
Worcestershire Sauce (woos-ter-sheer saws)